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DIY sushi? Well, it’s pretty close! Salmon, avocado, brown rice, vegetables, and seaweed come together beautifully to make this cross between a hand roll and a sushi burrito. And it’s not that difficult to make! Check out the details here.

Ok, so first you want to cook your salmon. I know you may be thinking, “HEY! My sushi is usually raw!” Unless you completely trust your fish retailer and it is designated as “sushi-grade” salmon, it’s safer to cook it. You don’t want to take the risk, trust me! You can grill it, steam it, or bake it, which I’ve outlined in the recipe below. I seasoned my fillets with salt and pepper, but you could use something spicier if you want a kick! (Think sriracha or red pepper flakes.)

Once your salmon is fully cooked, shred it with a fork and set aside. (You could also buy pre-cooked salmon if you wanted to avoid this step.)

Next, we’ll start making the wraps. This part is fun, and definitely versatile! Start by spreading cooked brown rice out on top of a sheet of nori. Nori is a type of seaweed that can be sold in larger sheets like the one in the picture above.

Now top the rice with your vegetables. Not a fan of radishes? Try carrot or bell pepper instead! Be creative and try different combinations of your favorite vegetables.

Top with salmon, and drizzle with tamari and ponzu sauces. This helps to get the nori to stick to itself when you begin to wrap it up. Start by tucking the ends in that are closest to your diagonal line of filling. Then wrap the other sides around the filling, making a “burrito”.

Cut the roll in half and serve with additional sauce, if desired. Repeat 7 more times to create a total of 8 wraps!